Browsing Tag: Penicillium roqueforti

My friend the toadstool, he just left the
party, ‘cause there wasn’t mushroom! And it’s too bad, ‘cause he was a real
fun-guy. Ok…ahh… in addition to being fun guys, fungi
are incredible organisms. They make up their own kingdom in the eukaryotic
domain of the tree of life, separate from animals and plants. This kingdom includes everything from microscopic
organisms like yeast and mold, to those familiar dome-shaped mushrooms you can find at the
grocery store… or in Super Mario. And since there are so many different kinds of
fungi, it’s no wonder that some of them have pretty crazy talents. [Music Playing] First, we have a classic fungus: the mushroom.
The magic mushroom, to be precise. These mushrooms contain the chemical compounds
psilocybin and psilocin In the human body, the psilocybin gets broken
down into psilocin, which is the active form of the hallucinogenic drug. The chemical structure of psilocin is similar
to the neurotransmitter serotonin, which normally sends signals between brain cells to regulate
things like mood, memory, and sleep. So, psilocin tricks the brain into activating
those serotonin receptors. And this can cause hallucinogenic effects,
like changing thought patterns and mood, visual distortions, and even a sense of euphoria. There’s some sketchy anthropological evidence
that magic mushrooms could have been used in religious ceremonies by different cultures, but those theories are controversial among historians. The mushrooms hit the U.S. cultural scene
in the 1950s, though, after a mycologist, a scientist who studies mushrooms, brought
the practice back after a trip to Mexico. By the 1970s, these mushrooms were illegal
in the US, after being widely used as a recreational drug. But they may be making a comeback for another
purpose: psychotherapy. With permission from the U.S. government,
certain researchers are carefully conducting studies to explore the benefits of small doses
of psilocybin to treat conditions like post-traumatic stress disorder and chronic depression. Some mind-altering fungi have more dangerous
side effects. In fact, one of the most famously horrifying
events in early American history may have a fungal infection to blame. Ergot fungi are members of the genus
Claviceps. And the most well-known variety is Claviceps
purpurea, which grows on rye and other grains. The fungus produces some toxic nitrogen-containing
compounds called alkaloids. In particular, it creates lysergic acid.
Which might sound familiar because it’s used to synthesize the psychedelic drug lysergic
acid diethylamide, better known as LSD. Lysergic acid alone can lead to mania and
psychosis, while other alkaloids in ergot fungus can cause seizures and spasms, headaches,
nausea, crawling skin, and vomiting. As it turns out, many of these fun symptoms are very similar to the effects of the so-called “bewitchment” recorded in the Salem Witch
Trials in 1692, where both women and men were accused of witchcraft, tried in court,
and even executed. At the time, rye was a staple in the diets
of Salem residents. And warm, humid weather the previous year
would have made a prime breeding ground for ergot fungus. Ergot poisoning probably can’t account for
all of the hysteria surrounding the witch trials, but it all could have started with
some fungus in their food. Pop culture is full of zombies, but it’s
a relief to know that the apocalypse is not upon us… yet. The same can not be said for camponotini
ants, who face a unique threat to their colonies: zombie ants! A particular type of fungus called Ophiocordyceps
unilateralis can take control of the ants it infects. The infected ants show extremely specific behavior, they travel down to a lower level in the forest where the air is just humid and cool
enough, and find a leaf on the north side of a plant about 25 centimeters above the
ground. Then, they clamp down onto the underside of
the leaf and die. After a few days in these ideal conditions,
thin stalks of fungus sprout from the ant’s head so that spores can be released, in the hope of infecting more ants and continuing the cycle. Scientists aren’t sure yet how this fungus
can so carefully control the ant’s behavior, but this isn’t the only parasite to have
evolved mind-controlling abilities. One of the great medical achievements of the 20th century was the discovery and isolation of the antibiotic penicillin. Without a reliable way to kill off the bacteria
causing an infection, something a simple as a scratch could turn out deadly. But, in the late 1920s, bacteriologist
Alexander Fleming, noticed that Penicillium notatum mold had contaminated one of his petri dishes and killed all of the bacteria it touched. That was because the Penicillium mold produced
a bacteria-killing chemical that Fleming eventually called penicillin. It attacks the enzymes that build the bacterial
cell walls, so the walls fall apart, and the bacterium dies. Researchers at Oxford University then worked
on mass-producing, purifying, and testing the antibiotic, which went on to save thousands
of soldiers from death by infection in World War II. Pretty incredible stuff for a bread mold! And, penicillium isn’t the only life-saving
fungus out there. Tolypocladium inflatum seems pretty boring at first glance. It lives in Norwegian soil and can infect
beetle larvae. But this fungus produces a compound called cyclosporin, which is really good at suppressing our immune systems. It sounds dangerous and bad when you put it that way, but cyclosporin is an important drug that keeps organ implants from being
rejected. Normally, the patient’s immune system would
see the implanted organ as an intruder and attack it using the body’s first line of
defense: the T-cells. But cyclosporin inhibits those cells, preventing
the attack, and protecting the new organ as the patient’s body adjusts. And continued low doses of this drug can keep
organ transplant recipients healthy for years. When you think fungi, you usually think…like, pretty small. Like, cute-little-mushrooms-in-the-forest small.
Or even microscopic-mold small. But it turns out that some fungi can get huge. In fact, the largest living organism on the
planet is a massive honey fungus, of the Armillaria solidipes variety. This honey fungus has genetically identical
cells that can communicate and coordinate with each other, which, by one biological
definition, makes it a single organism. It’s estimated to cover around 9.6 square
kilometers in Oregon, and may be thousands of years old. But it’s not obvious how big this thing is. Clumps of mushrooms will appear above the surface
of the soil to release spores, but most of the fungus exists underground. Root-like rhizomorphs search for new host
trees to infect, while a network of thin, tube-like filaments called mycelia absorb
nutrients from the soil to keep this fungus growing. Not many people notice Pilobolus
fungus, since it’s a couple centimeters tall and mostly grows on… manure. But this unglamorous fungus has a secret superpower. During its reproductive phase, it forms thin,
pale stalks, called sporangiophores, with bulbs at the end containing spores, called
the sporangium. Pressure builds in the bulb until it eventually
bursts, sending the spores shooting around two meters away into nearby grass, so cows can eat it and the circle of life can continue. Now, that might not sound very impressive,
but these spores are accelerated at around 20,000 g’s. To put it in perspective, the shot coming out of a shotgun probably maxed out at around 15,000 g’s. That is a lot of acceleration for a tiny fungus. Death Cap and Destroying Angel mushrooms are
easily mistaken for edible fungi. But, as you might’ve guessed from their
names, they contain some of the most deadly substances known to humans. Other dangerous fungi include the deadly webcap
and the fool’s webcap. Both webcaps are part of the Cortinarius
genus and look like common brown mushrooms that you can eat. But, they produce a toxin called orellanine, which can cause kidney failure, and sometimes death. Plus, it can take anywhere from two days to
three weeks for symptoms to show up, so poisoning can be really hard to diagnose. The Japanese fungus Podostroma cornu-damae has some particularly nasty effects as well. Eating this rare red fungus causes altered
perception, severe upset stomach, hair loss, peeling skin, and even shrinking of the cerebellum, the part of your brain responsible for movement and coordination. The fungus is so rare that not many cases
of poisoning have been reported, but most of the known cases have been fatal. So it’s probably not a great idea to go
around eating random wild mushrooms. To make cheese, milk has to be soured, causing the solids, or, the curds, to separate from the liquids, or, the whey. The curds are then mixed with some other stuff, before they’re processed into the final cheese product. In the case of some popular cheeses like Roquefort, a type of blue cheese, this includes deliberately contaminating the curds with
fungus! Penicillium roqueforti is another
bread mold, from the same Penicillium genus as the life-saving antibiotic. The mold produces enzymes that break down
proteins in the cheese curds, helping create a distinctive smooth texture and strong, tangy
taste. Legend has it that people would place loaves
of bread in the caves surrounding the Roquefort region of France, hence the name. The loaves would grow moldy and dry out, be
pulverized into a powder, and then added to the cheese, giving it that delightful blue
veiny appearance. Nowadays, Penicillium roqueforti can be purchased
in stores, so you can make your own fungus-filled blue cheese at home! Humans have been consuming alcoholic beverages
for at least 7,000 years. And it turns out making beer wouldn’t be
possible without the help of a fungal friend named yeast. Specifically, a yeast called Saccharomyces cerevisiae. See, in beer brewing, grains are cooked in
water to form a mash. And then, they’re boiled to break all the starches down into simpler
sugars, and flavoring agents like hops are added. Once this mixture cools down, the yeast is
added, and that’s when the magic happens: Yeast eat all those sugars in the mash to
give them energy to reproduce, in a chemical process called fermentation. And they also generate a lot of waste, in
this case, carbon dioxide and ethanol. The carbon dioxide is what gives the beer
its characteristic fizz, while the ethanol is what gives humans their characteristic buzz. Thank you for watching this episode of SciShow,
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